SFso 



A Treatise on Eggs 

How to Candle Eggs 
Why Eggs Spoil How to Save Eggs 

and also showing the use of the great 
Dry Pack 

NATIONAL 



J^Sswir 



*. 




IT PRESERVES 
THE EGGS 



i^ 



EAT FRESH EGGS 
ALL WINTER. 

SOLD EXCLUSIVELV eV^ 

INTERSTATE 
CHEMICAL CO. 

COUNCIL BLUFFS* IOWA* 



''National Egg Saver 

has been tried and tested by the 

IOWA STATE COLLEGE OF AMES, IOWA, 

and found to be satisfactory. 



M 



Illustrated Pages are by Courtesy 

Iowa State College, 

Ames, Iowa. 



Leading dealers handle "National Egg 
Saver". In case your dealer hasn't placed 
"National Egg Saver" in stock, kindly 
send his name and money order or draft 
covering amount and we will ship parcel 
post prepaid. Quart size, $1.50. One 
quart preserves 100 dozen. 



Copyright 1919. All Rights Reserved. 

INTERSTATE CHEMICAL CO. 

Council Bluffs, Iowa, 

U. S. A. 



)aA5l2530 

MAR: -7 1919 

' c ( 



5^ 



1(0 



Introductory 



The idea of putting out a booklet of this nature is two- 
fold. Probably the mercenary idea is uppermost, in that it 
tells the public of our product and brings them in closer touch 
with the commodity that we sell, and of course, that is one of 
our prime motives to fix our product, so firmly, in the mind 
of the public, that whenever they think of packing eggs away 
for winter use, they will not think of the old unsatisfactory 
methods of packing their eggs in oats, salt or lime, but will 
think of the new and scientific invention — "National Egg 
Saver" — the great dry pack egg preservative. 

Science has long known, that if an egg could be sealed up 
absolutely air tight with a thin transparent coating so that 
the coating would not check, crack or peel off in the course of 
ordinary handling, and then if the egg was kept in a cool place, 
that it would keep in a fresh state for a long period of time. 
Chemists have worked on the above theory for years and their 
efforts have now been crowned with success, so that the public 
can now pack their winter supply of eggs in the spring for 
their winter's use and pack them away dry in a common egg 
case with the use of "National Egg Saver." 

The other idea is to carry more or less of an educational 
program to our patrons so that they will have a greater know- 
ledge of the importance of the poultry industry and also a 
greater knowledge of the food value of eggs, one of our chief 
foods, and in order that we may save a greater part of over 
$5,000,000.00 which is being lost every year in the state of Iowa 
alone, half of this book will take up the care and candling of 
eggs. 

The laws of our country, both national and state, have 
become more drastic year by year, for the reason of doing 
away with the careless handling of eggs and trying to save for 
all those concerned in the buying and selling of eggs, what they 
have been losing, and we ask all those Avho come in contact 
with this book to kindly study it and to do their part in the 
eliminating of this great waste. 

INTERSTATE CHEMICAL COMPANY, 

Council Bluffs, Iowa, U. S. A. 



Use "National Egg Saver" 



Jl Treatise on Eggs 

The iiulustry we have to deal Avitli — the egg industry — is 
ol" no small importance when it comes to the fact of material 
wealth. The actual moneys derived each year, according to 
the 1910 census in the Ihiited States alone, more than equals 
the amount of wheat raised or the combined amounts of gold, 
silver, iron and coal, or in other words — it's a billion dollar 
industry. Iowa ranks first with a total egg production of over 
fifty million dollai's. There is no reason why the raising of 
poultry should not continue at an increase as this country is 
ideal in its adaptation for the raising of poultry in the fact that 
it is such an agricultural country and every farm should have 
its allotnumt. 

The food value of eggs alone should connnand our atten- 
tion when you stop to consider that a common hen's egg con- 
tains 13.4% protein and 10.5% fat according to the govern- 
ment analysis of a whole hen's egg, and it is due to this nutri- 
tious value in eggs, that the different states, through their 
agricultural departments, have advocated the preserving of 
eggs in the spring, wdien the quality is the best and the price 
the loAvest, for your fall and winter's supply, thereby enabling 
people to obtain one of the best foods, at the time of the year 
when they need that kind of a food, at a price which all can 
afford and in turn w^e advocate very strongly the use of 
"National "Egg Saver" to do that preserving. 

We do not claim for "National Egg Saver" that it will 
make a bad egg good, or that it will preserve soiled, dirty or 
cracked eggs and keep them for a long time, for if bacteria 
enters the egg there is nothing known that wall save the egg 
and bring it back to its fresh state, although it will probably 
prolong its keeping qualities to a considerable extent. Ques- 
tionable eggs should be sold at once for immediate consumji- 
tion, but the thing we all should bear in mind is not to let the 
eggs reach eithtM- one of those stages. Cleanliness and care in 
haiulling will eliminate a large proportion of spoilt eggs. 

The use of "National Egg Saver" is very simple. The pro- 
tluct itself comes prepared ready for use, without the adding of 
any other ingredients. It is packed in convenient quart tins 
with an air tight screw top so that you may use "National Egg 
Saver" from time to time and each time you use "National 
Egg Saver" pour it back in its original package, screw on the 
top and in that way eliminate any waste due to evaporation. 

The method of preserving is as follows and please do not 
get it confused with any other product where you have to keep 
your eggs in a solution, because with "National Egg Saver" 
you pack your eggs away dry : 

"National Egg Saver" 



— 5 — 

Take a can of "National Egg- Saver" and pour the con- 
tents out into an open container and place the eggs to be pre- 
served in the solution. Great care should be exercised in the 
candling of the eggs first to see that all eggs are strictly fresh 
and free from cracks. Remove the eggs from the solution 
with a wire spoon or egg beater and place them on a wire net, 
either a wire screen or chicken fence netting will do very nicely, 
and they will dry in a few minutes. The length of drying 
depends upon the condition of the atmosphere at the time of 
drying. The preserving of the eggs may either be done inside 
or out of doors. After the eggs have become thoroughly dry 
you may take them and pack them in a common egg case with 
the little end down and put them away in your basement where 
it is cool and dry for future use. It is needless for us to point 
out the difference in the price paid for eggs in the spring and 
then what you have to pay for them in the fall and winter 
and we do not believe that it is necessary for us to show you 
what this saving amounts to, for anyone can readily see the 
desirability for preserving eggs for the amount of money saved 
alone. And then the food value is one of large consideration. 
Families must live within their means and when the price of a 
commodity doubles in value they naturally curtail the use of 
that article as much as possible and that is what happens in 
regard to eggs. But this difficulty in people not being able 
to have eggs in the winter time on account of the price has now 
been overcome by the use of "National Egg Saver" — the dry- 
pack egg preservative — which only raises the price a cent or 
so a dozen, so pack them when the eggs are the lowest in price, 
and use them freely when they are the highest. 

STRUCTURE OF AN EGG. 

We find in order to do work thoroughly you must first 
understand just what that work is and all about it and be able 
to look ahead and see the finished product, and that is why 
we are outlining in a more or less of a rough way the structure 
of an egg, so that you will be able to candle the egg with a firm 
knowledge that you are right after you have passed judgment. 

We will first start with the yolk of an egg which is very 
complex in composition. From it the nervous system of the 
chick is developed. The yolk contains much phosphorous and 
lime and also contains 15 to 16% of protein; 32 to 33% of fat 
in the shape of a clear yellow oil, which is one of the most 
digestible forms of fats. On the yolk, always facing upwards, 
if you allow the egg to come to position, is a circular area call- 
ed the germinal disk from which the chick develops and is 
present on all eggs as the female cell. When the yolk leaves 
the ovary of the hen and passes into the oviduct it is here that 

The Dry Pack Egg Preservative 



— 6 — 



it conies into contact with the spermatozoa or male cell, and 
germination at once starts, even before the egg is fully com- 
pleted. The yolk sack itself is call- 
ed vitelline membrane, and is made 
up of material very similar to your 
finger nails. Surrounding the yolk 
you have a thin layer of white, then 
a heavy layer, and then another thin 
layer; and then, surrounding the 
white and yolk of the egg, you have 
two membranes, the first being of a 
more delicate nature and follows the 
outline of the egg, while the last one 
is of a tough texture and follows 
the outline of the shell. Running 
from each side of the yolk sac to the 
inner membrane, surrounding the 
white of the egg, are two twisted-like 
cords of white material, termed the 
"chalazae"; and it is these cords 
that hold the yolk in suspension in 
the solution of white, allowing the 
yolk to turn freely when the egg is rotated. 

The shell which surrounds the egg is made principally of 
carbonate of lime, and varies in color from white to dark brown. 
The shell being of very porous nature, bacteria soon (mters 
and the eggs start spoiling; but, thanks to "National Egg 
Saver," that trouble can easily be done away with and the 
pores of the shell sealed up tight. 




Fig[. 1. Fresh fertile egg 
showing germ development 
at time egg was gathered, 
seven hours after it was 
laid. 



WHY EGGS SPOIL. 

Owing to the short time that it takes to hatch a chick, the 
egg is very susceptible to heat ; and this one thing alone causes 
more spoilt eggs by far than can be laid to any other reason. 
This book has several illustrations where fertile and infertile 
eggs have been subjected to the same amount of heat for the 
same length of time, and the results are very apparent by a 
study of the cuts. What is one of the most important tilings 
in the helping to eliminate the loss of eggs is to dispose of all 
male birds as soon as the hatching season is over, which means 
the first of June, as all chicks should be hatched during the 
months of March, April and May for several reasons. Prob- 
ably the most important one of these reasons is that producers 
should get the greatest amount of eggs the first year, and that 
means, if the supply of eggs comes early, they will receive al- 
most double the value for those eggs than if the supply comes 
later in the season, when the demand for fresh eggs is fully 



Use "National Egg Saver" 



supplied; so have your chicks come early so the pullets will 
start laying in the early winter, when the price of fresh eggs is 
extremely high, and don't forget that eggs must be gathered at 
least once a day, and twice a day is much better in the summer. 
Sanitary conditions should be followed out very closely, 
keeping the nest clean and also the roosting places, using a 
disinfectant at least once in two weeks. You should have at 
least one nest for every four or five hens so the hens won't dis- 
turb the ones laying while waiting to secure the nest, and also 
will not soil the nest by droppings. The nest should be closed 
at night to keep the birds from roosting in them if they bother 
in that way. 

We quote for your study, the following table of percen- 
tage of loss, taken from Extension Bulletin No. 25, Iowa State 
College, Ames, Iowa : 

Dirties 2.0 

Breakage 2.0 

Chick development 5.0 

Heated and shrunken 5.0 

Rotten eggs 2.5 

Mouldy and badly flavored eggs 0.5 

Total 17.0 

And this loss, which means millions of dollars, could prac- 
tically be done away with by careful watching. 

HOW TO CANDLE EGGS. 

The method of candling eggs is very simple. All that is 
necessary is a small pasteboard box with a light placed inside 
of it, either a lamp or an electric light, which is by far the best, 
will do. Cut a hole about the size of a half dollar just opposite 
the light, and place the box and light in a dark room. In can- 
dling eggs you always place the large end of the egg toward 
the light and hold your egg with two fingers, so you don't 
cover up the egg any more than possible, at an angle of about 
45 degrees. The first thing in candling an egg to look for is 
the air chamber. You will find this at the large end of an egg, 
not measuring over three-fourths of an inch in diameter on a 
strictly fresh egg, and as the egg increases in age this air cham- 
ber increases in size. That is due to the fact that, as the egg 
becomes older, the water in the egg evaporates and the con- 
tents of the egg shrinks. One wall of the air chamber is made 
up of the membrane which follows the outline of the egg, and, 
as the contents shrink, the membrane which follows it forces 
the enlargement of the air chamber. The second thing to 
notice in the candling process is the position of the yolk. It 
should be floating in the white in the central part of the egg 
and will look as a shadowy form with no distinct outline. On 
a strictly fresh egg. when the egg is rotated before the candle, 

Tried and Tested and Found Perfect 



— 8— 

which should be done, the yolk will be seen to move with a 
slug^sh nature : but, as the egg increases with age and the 
white becomes thin and watery-like, the yolk will move with 
greater rapidity when the egg is being rotated, and will show 
more distinct outlines through the thinner white. 

The only way for a beginner to learn to candle is to break 
open all eggs of doubtful appearance after candling and to 
determine exactly how they look before the candle and out of 
the shell, and it "\vill give the eandler more actual experience 
than he can get from reading. 

We will outline the different kinds of eggs, first giving the 
edible ones or those fit for food. 

EDIBLE EGGS. 
KIND r HARACTERISTICS 

1. Fresh egg Small air chamber, firm white, 

yolk indistinct. 

2. Hatch spot egg Enlarged air chamber, thin white, 

yolk reddish at hatch spot. 

3. Stale egg Enlarged air chamber, thin white, 

yolk distinct. 

4. Egg with movable air chamber . Air chamber always on top, edible 

if contents have not deteriorated. 

5. Egg with olive-colored yolk.. Yolk olive-colored, edible if con- 

tents have not deteriorated. 

6. Egg with yolk slightly stuck i Air chamber enlarged, white, thin, 
to shell, that can be loosened-^ yolk stuck to shell, edible if yolk 
without breaking ^ t-^v. \><^ loosened without breaking. 

INEDIBLE EGGS. 

1. Blood ring Enlarged air chamber, white, thin, 

reddish glow in which is seen a 
blood ring. 

2. Black rot Enlarged air chamber, shell black 

in color. 

3. Seeping yolk . Enlarged air chamber, white, yel- 

low, yolk weak and usually mottled. 

4. Mixed rot . Enlarged air chamber, white, with 

yellow streaks, yolk sac broken. 

5. Moldy egg .Enlarged air chamber, shows black 

on shell where mold has formed. 

6. Bloody white Small or enlarged air chamber, 

white, red in color or streaked, 
yolk intact. 

7. Yolk stuck to shell Enlarged air chamber, white, thin, 

yolk fastened to shell. 

8. Green white \ 

9. Musty egg K Not possible to candle. 

10. Sour egg j 

There are three kinds of eggs that it is imjjossible to candle 
with accuracy, and those are eggs with a green white : musty 
eggs : sour eggs : but, as it happens, those eggs are the lea.st 
common of all spoilt eggs and are detected only on breaking. 

Pack Your Eggs jor Future Use with 



— 9- 




*A ational E^'^ Saver' 



— 10- 




O V 



''National Egg Saver' 



— 11- 




Preserves the Eggs 



12— 




Don't Pack Eggs in Solutions 



—13- 




Use "National Egg Saver'* 



—14— 




Fig. 13. A fertile egg that has 
been exposed to the sun from early 
morning wlien it was laid, until 
gathered at night. Note the enlarg- 
ed germ and the red heat spots. 



Fig. 14. A fertile egg allowed 
to remain under a broody hen 
twenty-four hours after it was 
laid. Note the rapid growth of 
the germ. 




Pig. 15. An infertile egg that 
has been held at 103 degrees F. 
for 36 hours. Note the size of 
the germ and the lack of heat 
spots. 



Fig. 16. A fertile egg that has 
been held at 103 degrees F. for 36 
hours. Note the enlarged germ 
covering more than one-half of the 
surface of the yolk. 



Remember "National Egg Saver" 



—15 — 




T, ^^^L^h ^ fertile egg- that has 
been held at 103 degrees F. for 48 
hours. Blood has formed and 
made the egg unfit for use as 
food. 



Fig- 18. An infertile egg held 
for 48 hours at a temperature of 
103 degrees. Note the lack of 
heat signs, the size of the germ 
IS normal. 




.u^.^- 1^- This is a fertile egg 
that has been held at 103 degrees 
for 60 hours. 



Pig. 20. This is an infertile egg 
that has been held at 103 degrees 
for 60 hours. Egg free from heat 
signs and good for food purposes 



Is the Dry Pack Egg Preservative 



LlBf^WKV UK LUNbKt:>:> 



002 857 296 7 



TO OUR PATRONS: 

There are two ways to preserve 
eggs for future use. One method is to 
use certain ingredients mixed with 
water that will make a solution heavy 
enough to keep out the air. but does 
not do away with the evaporation from 
within the egg. and the other method 
is to use "National Egg Saver", the 
egg preservative that seals the egg 
up air-tight and holds it in it's 
natural form. 

With the use of "National Egg 
Saver" you do not have a sticky, 
messy solution that you have to keep 
your eggs in and then wash those eggs 
when you go to use them, but on the 
other hand you have nice, clean eggs 
that need no washing, and you can use 
them for any purpose that you would 
use a fresh laid egg for--boil. poach, 
fry or scramble. The cost is about 
half what you would pay for other 
methods and then the convenient part 
is that you pack your eggs dry. 

If you are not already a "National 
Egg Saver" enthusiast, we want you to 
try it so we may add your name to our 
already large and growing list. 



Yours very truly. 



